Word of warning: Not all elderberries plants are edible and can contain trace amounts of cyanide which is toxic. For this reason, I suggest purchasing from a reputable source.
With all the benefits of the elderberry plant, I decided to incorporate it into kombucha. Fermentation pulls the medicinal properties out of herbs. So I figure let’s give our kombucha an extra boost by fermenting elderberries into it! Here are the steps on how I did it, and you can too!
- Once you have brewed your kombucha to your taste, strain it into your glass bottles.
- Start by adding one teaspoon of dried elderberries per liter of kombucha. Increase or decrease the amount to achieve your desired flavor.
- Let sit capped on the counter for 24 to 48 hours (I like 24hrs more, but try both).
- Strain before serving.
- Store in refrigerator.
Below are photos I took during the second ferment happening.
*This recipe is not intended to treat or cure any health issues. This material is presented to help your body support itself and for education purposes.
What are the benefits of elderberries?
- They contain 87 percent of the daily value of vitamin C
- High amounts of vitamin A, potassium, iron, vitamin B6, fiber & beta carotene
- Lots of flavonoids
- Free radical-scouring antioxidants
Elderberries have a long history of being used for medicinal purposes. It is known as one of the top anti-viral plants. Elderberries can be found in jams, wine, syrup, tinctures, infusions, ointments, powders and more. Throughout the world, many cultures make/buy elderberry syrup for its health properties. Elderberries have many uses such as,
- Boost your immune system
- Treat common cold and flu
- Aids in sinus infections
- Improves respiratory health
- Controls blood sugar
- Boost gastrointestinal system
- Weight loss
- Natural diuretic
- Skin Care